Raisin-Rhubarb Pie

Preparation info

  • 6 to 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • Unbaked Pie Pastry, 1-crust
  • 1 cup dark or golden raisins
  • 4 cups diced rhubarb
  • ¾ cup water
  • cups sugar
  • cup cornstarch
  • ¼ teaspoon salt
  • 2 teaspoons grated orange rind
  • 2 tablespoons butter


    1. Preheat oven to hot (425°F.).

    2. Line a nine-inch pie plate with the pastry. Roll out the scraps of pastry remaining and cut out five or six petal-shaped pieces. Arrange the pastry petals on a baking sheet.

    3. Rinse and drain the raisins. Combine them with the rhubarb, water, sugar, cornstarch and salt in a saucepan. Stir until the dry ingredients are well mixed. Bring to a boil and let simmer for about five minutes.

    4. Add the orange rind and butter and cool slightly. Turn the mixture into the prepared pie plate.

    5. Bake for twenty-five to thirty minutes, until the pastry is browned. Bake the pastry petals at the same time. They will brown before the pie is finished. Arrange the pastry petals on top of the pie. Cool to lukewarm before serving.